Best Crisp Bread And Butter Pickles Recipes

CLASSIC CRISP BREAD AND BUTTER PICKLES

Classic Crisp Bread and Butter Pickles image

Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.

Provided by Ball

Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes

Yield 28

Number Of Ingredients 12

Ingredients

4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, thinly sliced
½ cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
Ball® Pickle Crisp® Granules
7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Steps:

Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner, adjusting for altitude.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 20.2 g, Fat 0.4 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1980.1 mg, Sugar 16.8 g

CRISP BREAD AND BUTTER PICKLES

Crisp Bread and Butter Pickles image

Make and share this Crisp Bread and Butter Pickles recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Vegetable

Time 3h

Yield 7 pints, 8 serving(s)

Number Of Ingredients 8

Ingredients

4 quarts cucumbers, thinly sliced
8 medium white onions (Onions should be peeled and thinly sliced.)
1/2 cup pickling salt
5 cups sugar
1 1/2 teaspoons turmeric
1 teaspoon celery seed
2 tablespoons mustard seeds
5 cups cider vinegar

Steps:

Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
Drain thoroughly and put the vegetables in a large kettle.
Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
Pack the pickles into hot jars and seal.

Nutrition Facts : Calories 600.8, Fat 1, SaturatedFat 0.2, Sodium 7091.4, Carbohydrate 145, Fiber 3.2, Sugar 133.6, Protein 3

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